Dried chanterelles — 50 g

Dried chanterelles, also known in Dutch as cockscombs: the golden-yellow wild mushroom that is fresh only during the season and dried all year round.

Soak them for twenty minutes in lukewarm water, squeeze them out and fry them in butter with a splash of cream. They pair well with game, poultry and a simple omelette.

When rehydrated, dried mushrooms weigh approximately four times as much. Store the bag airtight, in a dry and dark place. Pour the soaking liquid through a sieve and use it in the sauce. Read more in storing and using truffles and dried mushrooms.